Not all fats are the same. Essential fatty acids of the Omega 3 series are a clear example. These precious fatty acids are represented by α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
The gels are defined as biphasic colloidal systems: a liquid phase embedded in a solid phase.
Soy proteins are the most common protein supplement for vegetarians and vegans, as they derive from a legume.
Spirulina (Arthrospira platensis) is a microalga belonging to cyanobacteria, aquatic microorganisms able to use sunlight as a source of energy. Great interest is arousing around this microalga, for its great abundance of nutrients, to such a point that it is now defined ....
Iron is an essential mineral for our body, as it intervenes in fundamental biological processes, such as the production of red blood cells (erythrocytes), the normal activity of the intestine and the liver and the strengthening of the immune system, which is very important to guarantee defense against infections (Cammack et al., Iron: Transport and Storage, CRC press, 1990).
Scientific interest is continuously increasing towards new biomolecules with beneficial effects on human health. These include bioactive peptides, short fragments of proteins consisting of...
Ascorbic acid is a fundamental substance for the survival of living beings. Its enormous importance is expressed in particular by the name with which it is best known: vitamin C. Indeed, a "vitamin" is an essential substance for our vital functions (without it life is not possible!) and that our body is not able to build itself, therefore it necessarily needs to take it through nutrition.
Vitamin D (calciferol) is a fundamental micronutrient for our health. Specifically, vitamin D refers to a group of liposoluble pro-hormones consisting of five different molecules, of which the most important for our body are vitamin D3 (cholecalciferol) and vitamin D2 (ergocalciferol).
Vitargo® is a complex carbohydrate patented by the Karolinska Institutet Medical University in Stockholm...
Whey is the liquid part that remains from the process of making cheese after the casein has been extracted.